Relleno-Style Stuffed Poblano Peppers (Gluten-Free)

Celiac.com 01/23/2021 - If you love chiles rellenos, but had to ditch them when you gave up gluten, this wonderful gluten-free version ditches the batter, but not the flavor. These batter-free, gluten-free chile relleno-style stuffed poblano peppers are easy to make, and sure to please chile relleno lovers.

Ingredients:

• ½ pound mild Italian sausage, casings removed
• ½ pound lean ground beef 
• 5 plum tomatoes, cored and coarsely chopped
• ½ small white onion, chopped
• 1 clove garlic, chopped
• ¼ teaspoon salt
• 1½ cups shredded Mexican cheese blend, divided
• 1 medium tomato, finely chopped
• 4 green onions, chopped
• 4 large poblano peppers
• 1 tablespoon olive oil

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Directions:
Heat broiler. 

In a large skillet over medium heat, brown sausage and beef, crumbling meat, until no longer pink, about 5-7 minutes; drain. 

Add chili and salt; mix until spices become aromatic. 

Stir in ½ cup cheese, tomato and green onions.

Meanwhile, cut peppers lengthwise in half; remove seeds. 

Place on a foil-lined 15x10x1-inch baking pan, cut side down; brush with oil. 

Broil 4 inches from heat until skins blister, turning with tongs until the skin is all blistered, about 5 minutes.

Fill with meat mixture; sprinkle with remaining cheese. 

Broil until cheese is melted, 1-2 minutes longer.

For the tomato sauce:
Puree the plum tomatoes, onion and garlic in a blender until smooth. 

Warm the olive oil in a saucepan over medium heat. 

Add the tomato puree and simmer 5 minutes, stirring occasionally, until the sauce becomes a rich broth. 

Season with salt and pepper and keep warm.

Top finished chiles with tomato sauce and serve.